By Lauren Denos: 3/4/2016 (Nutrition)


Sunflower Coconut Protein Cups 

These make an awesome quick snack! Sunflower butter is a great base since there are fewer allergies to sunflower seeds than peanuts or almonds. These are protein “bars” that taste like dessert but actually have good clean ingredients in them.


  • 9 Tbsp coconut oil

  • 8 Tbsp coco powder

  • 1 Tbsp + 1 tsp Stevia

  • 1 Pinch of cayenne

  • 6 Tbsp Sunflower butter

  • 2 Scoops protein powder (I like the vanilla flavored Vega brand)

  • 1 Cup unsweetened shredded coconut


  1. Heat up 6 Tbsp coconut oil.

  2. Take the oil off of the heat and whisk in 8 Tbsp cocoa powder with 1 Tbsp stevia and pinch of cayenne. If the chocolate starts to thicken and clump then add a little more coconut oil to it.

  3. Place 12 cupcake liners into a cupcake tray

  4. Pour the chocolate into each cup cake liner evenly

  5. Place the cupcake tray with the chocolate in the freezer

  6. In a bowl heat up the 6 Tbsp sunflower butter and, 3 Tbsp coconut oil enough so it is easy to stir.

  7. Add 1 tsp stevia to the sunflower butter mixture and stir well

  8. Add in the coconut and protein powder, it will get pretty thick

  9. Make sure the chocolate from the frezer is set up, if so take it out.

  10. Press the sunflower butter mixture evenly into each of the cupcake liners on top of the chocolate layer.

  11. To make them pretty, you can add some more coconut on top and stripe with extra chocolate.

  12. Keep these in the fridge until you are ready to eat them since the chocolate will melt easily.

Makes about 12 Protein cups at 188 calories each



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